Tom Aikens’ Chocolate Crepes

A stack of Tom Aikens' chocolate crepes being drizzled with chocolate sauce.

Tom Aikens of Tom Aikens Restaurant in London developed this chocolate crêpes recipe based on one he used to make with his mother, except cocoa was added to make the crêpes extra delicious and chocolatey. They remain an all-time favorite of his. Serve immediately—perhaps with some chocolate sauce or mousse.–Micah Carr-Hill

LC Final Flourish Note

Rolled or flat. Filled or unfilled. Smothered in chocolate sauce or straight up. However you think you’d like to take your chocolate crêpe is exactly what you ought to do with it. As for us, we’re partial to pretty darn simple, maybe drizzled with melted chocolate as a no-fuss flourish. Call us crazy.

Chocolate Crepes

  • Quick Glance
  • (1)
  • 30 M
  • 45 M
  • Makes 16 to 20
5/5 - 1 reviews
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Gently melt the butter in a small saucepan over low heat. Add the chocolate and heat until melted. Remove from the heat and set aside.
Sift together the flour, sugar, cocoa powder, and salt, if using. [Editor’s Note: Do consider adding that pinch of salt, as it really draws out the distinct notes of the chocolate you choose to use.]
Make a well in the middle and then stir in the beaten eggs, then the 2 cups milk, and then the melted butter and chocolate mixture. Pass the batter through a fine sieve and let rest at room temperature for an hour or two.
When you’re ready to cook, heat a large nonstick frying pan and rub with a little butter. Add enough batter to the pan to thinly coat the surface after tilting it from side to side. Cook the crêpe for a minute on each side, and then slide the crêpe out on to a warm plate lined with parchment paper and sprinkle with superfine sugar. If the batter seems too thick, simply stir in a little more milk until the desired consistency is achieved. Continue to cook the crêpes until all the batter is used, layering them on the plate and sprinkling each one with a sprinkling of sugar as you go. You may wish to swipe the pan with a touch of butter in between crêpes. Serve immediately.
Print RecipeBuy the Green & Black's Organic Ultimate Chocolate Recipes cookbook

Want it? Click it.

Recipe Testers Reviews

I used a gluten-free all-purpose flour blend in place of regular wheat flour. The gluten-free flour blend made lovely crêpes; in fact, they would be indistinguishable from those containing gluten. The salt really brings out the chocolate flavor. This recipe is very simple and would make a great brunch dish or a dessert. Though I filled mine with a bourbon cream and fresh blueberries, sweetened ricotta and toasted almonds or hazelnuts would be fabulous, as would fresh raspberries or strawberries, perhaps drizzled with a poppyseed-lime simple syrup. As fresh mint (or even basil) goes so well with chocolate, a few torn leaves with alcohol-macerated fruit would be wonderful. Now I have several chocolate crêpes in the freezer for future enjoyment, as they freeze so well.

Here’s a delicious dessert, lunch, or brunch dish that’s easy, upscale, unfussy, and user-friendly. No previous knowledge is necessary, and one need not be fearful of how to put together the batter or cook the crêpe. That said, here are some notes. I used Ghirardelli 70% and Ghirardelli unsweetened cocoa. I whisked with a fork between the additions of egg, milk, and the melted butter/chocolate combo. My batter was a bit lumpy at this point. I wondered at that point if I should have mixed in a blender, rather than using a fork? A Julia Child crêpe recipe I used several years ago had me both mixing in a blender and sieving. Then when I passed the batter through the sieve, I had to push the last part through — the chocolate-y solids hadn’t quite blended in, and I was concerned I’d have a lumpy mess when I cooked them as well. This did not end up being an issue at all. I rested the batter at room temperature for exactly a couple of hours. I remember my mother making a similar batter, for Swedish pancakes, and keeping it in the fridge at the ready for days on end, so I also think this could be a keeper. If refrigerated, I think it might be good to allow the batter to come up a bit closer to room temperature before cooking. Conversely, we’ve made crêpes in cooking class with little to no rest time, and they too came out quite nicely! After the rest period, I heated up my pan on the stove. As with any type of pancake, the first few are for the cook, generally tasty, but not so attractive as you work to get the temperature and timing just right. I started at a medium-ish temperature. The amount of batter needed to make these thin cakes is about a quarter cup, any more and the cakes will either be too large to be easily wielded, or too thick to be a bona fide crêpe. After ladling into the pan, quickly swirl and twirl the batter to make a nice thin and round-ish shape, without worrying too much about making a precise circle. Making a thin crêpe is more important. This may require taking the pan off the burner briefly for the swirling and twirling, then setting it right back down to cook for the specified minute. When the batter appears to have set, flip over. My first crêpe flipped atop itself, then folded, then tore, but after that I was a bit more gentle and didn’t experience flipping problems again. I couldn’t wait to try the first, malformed, mis-folded, and torn crêpe, and so I quickly sprinkled a bit of the sugar atop it, and tasted–it was delicious! The texture was just right. The flavor was richly chocolaty and, happily, not too sweet. The combination of the 70% chocolate solids plus cocoa is a winner! I’ve made chocolate crêpes previously with just cocoa powder and they were flat in flavor and unappealing visually. This recipe has just the right balance of chocolate flavor and sweetness. For me, these are best solo–no need for the partnership of a filling or topping. They’re impressive and sophisticated and don’t need any dressing up. That said, anything that goes with chocolate would work out just fine: whipped cream, berries, cherries, Nutella, caramel, chocolate fudge sauce, chocolate chips, banana, pear, ricotta, mascarpone, coconut, hazelnuts, peanuts, peanut butter, chopped, slivered, or sliced almonds, the possibilities are pleasantly endless here! If you want them sweeter, here’s a chance to add sweetness; if you like them as they are, and this is how I thought they were perfect, then just cook and serve!

I love crêpes, and the idea of making a different take on the classic by adding chocolate intrigued me. I enjoyed the addition of the salt (a pinch) to the batter. Gave it that delicious sweet/salty flavor that is so delightful. I ended up topping my Chocolate Crêpes with a homemade bourbon/vanilla whipped cream. (whipped cream with a teaspoon of bourbon vanilla–yum) Ultimately, I would love to try these with the same whipped cream, but also with a few pecan pieces and maybe some toffee chips. A great recipe that I will keep in mind for several desserts to come!


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      1. Thanks Renee and Brenda,

        I will definitely try those GF mixes. I now use Orgran Buckwheat Pancake Mix as a base for chocolate pancakes. The Orgran mix is pretty plain so it does well with additions. I make small dollar size chocolate pancakes and just dust with confectioners sugar. They sort of taste like those Nabisco Famous Chocolate wafers – I’ll try to make them with the GF mix into wafers so I can make refrigerator cake (whipped cream and wafers) or use them for tiramisu or trifle (choc pancakes, coffee, fruit cream?)

        I’m glad to have this new mix to play around with. Buying pre-made GF mixes doesn’t always work well, although some do.
        If this GF mix works for me like the Orgran, then I can use this instead, which would be great.

        I really appreciate this site – you all come up with such great recipes and the staff and commenters are very generous with questions/answers.

        Thanks to all of you.

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